Spaghetti With Spinach Pesto And Almonds
|For spinach pesto|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil||1 Cup (16 tbs)|
|Spinach leaves||1⁄4 Pound, coarsely chopped (2 Cups, Firmly Packed)|
|Packed italian parsley||3⁄4 Cup (12 tbs) (1 Small Bunch)|
|Grated parmesan cheese||2 1⁄2 Ounce (1/2 Cup)|
|Vegetable oil||1 Tablespoon|
1. Prepare the Spinach Pesto: Place the almonds in the container of an electric blender or food processor. Cover and whirl until the nuts are finely ground; do not overgrind. Add the garlic; whirl until the garlic is finely chopped. Add the olive oil, spinach and parsley; whirl until the mixture is evenly chopped but still slightly chunky. Stir in the Parmesan cheese and the salt and pepper to taste.
2. Bring a large pot of water to a rolling boil over high heat. Add the vegetable oil and the 1/2 teaspoon salt. Add the spaghetti. Cook until al dente, firm but still tender, 10 to 12 minutes. Drain the spaghetti and toss with the pesto. Transfer the spaghetti to a serving bowl. Pass extra Parmesan cheese.